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Homemade blackberry syrup is so easy to make and much better than the bought kind. blackberry syrupThis syrup is wonderful over pancakes, waffles, ice cream, pound cake or anything you pour syrup over.  It keeps well in the refrigerator for a week or longer.   You can double the recipe or cut it in half.  If it gets too thick, just add a little water and reheat.  My family loves this syrup over anything.  I think they could drink it because we all love blackberries.  The pancakes in the photo below are my buttermilk pancakes recipe and they go well with this syrup.  I love having blackberries on hand anytime and you could use frozen berries to make this syrup, too.  We never have any go to waste at my house.  A dish of vanilla ice cream with this syrup is a real treat.  Make it for a weekend treat over pancakes or keep it in the fridge for ice cream.

Only 4 ingredients in this homemade blackberry syrup.

2 cups fresh or frozen blackberries (no need to thaw berries)

1 tablespoon cornstarch

1/3 cup water

1/2 to 1 cup white granulated sugar (depending on how sour or sweet your berries are)

In a saucepan on top of the stove, whisk together the cornstarch, water and sugar.  Stir in blackberries and bring to a boil.  Cook until syrup begins to thicken, usually about one minute or so.  Makes about 2 cups of blackberry syrup.  Enjoy!

blackberry syrup

Don’t forget to pin homemade blackberry syrup. 

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